Green Curry Halibut
Green Curry Halibut
- 1 pound halibut
- 4 servings green curry paste (1 tbsp. per serving)
- 2 cups vegetable stock
- 1 cup coconut milk
- 2 tsp. canola oil
- 1 cup rice noodles
- 12 sprigs cilantro for garnishment
- ¼ cup grape tomatoes halved
- ½ tsp. sriracha sauce
Green Curry Paste
- 3 each jalapeño chiles, stemmed, halved and sliced
- 2 tbsp. whole cumin seeds
- 5 tbsp. whole coriander seeds
- 2 tbsp. whole black peppercorns
- 1 tbsp. kosher salt
- 1 cup packed cilantro leaves and stems
- 1 cup packed Thai basil leaves
- 1 cup packed mint leaves
- 1 tsp. ground turmeric
- ¼ cup ginger root; fresh; rough chopped
- ⅓ cup garlic clove, minced
- 3 each lemongrass stalks, white parts only, minced
- 8 each kaffir lime leaves, stemmed
- ½ cup fish sauce
- ½ cup fresh squeezed lime juice
- 1 cup shallots, chopped
- 2 cups canola oil
- Preheat large sauté pan over high heat. Add oil to the pan, then carefully lay the halibut in the pan; season lightly with salt & pepper. Sauté until the halibut releases from the pan and has a golden brown crust, about three minutes. Turn the fish and cook until golden brown on the other side, then bake in 425F oven for about 5 minutes, or until medium to medium well (internal temperature of about 155F).
- Preheat a large sauté pan, add a small amount of oil, and add the curry paste. Sauté until curry aroma is released, then add coconut milk; bring to a boil and simmer on high heat until the mixture begins to thicken and the coconut milk takes on a green color.
- Add in cooked rice noodles, 4 to 5 cilantro sprigs, and the grape tomato halves. Toss to coat the noodles.
- Spoon the noodle mixture into a bowl and top with the halibut. Sprinkle with chopped cashews; add sriracha sauce and a sprig of fresh cilantro.
- In a small heavy sauté pan, combine Chile peppers, cumin seeds, coriander seeds and peppercorns. Heat over medium heat, stirring occasionally, just until the spices begin to smoke, about 6 minutes. Remove from the pan and use a spice grinder to grind the dried spices until fine consistency. Set the jalapeños aside.
- Fill a medium bowl with ice water. Bring a small saucepan of salted water to a boil; add the cilantro, basil and mint and blanch for one minute. Drain and transfer the herbs to the ice water. Drain the herbs and wrap them in cheesecloth; squeeze to remove as much water as possible.
- In a food processor, combine the turmeric, ginger (or galangal), garlic, jalapeños, lemongrass, lime leaves (or zest), fish sauce and lime juice. Process to make a smooth puree.
- Add the shallots, the ground spice mixture, the kosher salt, and the blanched herbs and puree again. With the food processor running, drizzle in the oil to make a paste.
- Refrigerate for up to two weeks.
Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 437/11g/46g/36g/4g